Preheat oven to 325 degrees. Line a 10-inch pie dish with crust
and make a raised border around the rim to prevent filling from
overflowing during baking.To prepare chickweed, remove all leaves, twigs and root ends,
reserving only the greenest, leafiest parts. Rinse thoroughly in a
colander and gently dry with paper towels. Bunch the chickweed together
into a ball and chop it with a sharp knife until reduced to a confetti
texture. Measure, then put chickweed in a large bowl. Fry diced bacon in a skillet until it begins to brown, then add
onion. Cook about 3 minutes, or until onion wilts. Using a slotted
spoon, transfer bacon and onions to bowl with chickweed. Discard
drippings from pan. In a separate bowl, beat eggs until lemon colored, then add sour
cream, flour and nutmeg. Add egg mixture to chickweed, onions and bacon.
Spread filling evenly in the pie shell and pat down firmly with a
spoon. Bake 45 to 50 minutes, or until pie has set in center and top
looks golden.